Philly Cheesesteak Pasta Bake

Philly Cheesesteak Pasta Bake transforms the crave worthy flavors of the iconic Philadelphia sandwich into a cheesy, crowd pleasing comfort meal everyone can enjoy at home. Juicy beef mingles with gooey cheese, plenty of sweet peppers and onion, and pasta for a mashup dish that always disappears fast on busy weeknights or at potlucks.

The first time I baked this after a road trip to Philly, the whole pan was gone before I could even sit down. Now it is my top request for any family get together or when friends need comfort food.

Ingredients

• Ground beef or thinly sliced ribeye steak: Choose the cut that matches your budget Either gives great flavor The ribeye makes it extra special with extra marbling for richness
• Garlic powder: Adds savory depth to the beef Use fresh garlic if you have it for an extra kick
• Seasoned salt: Boosts overall flavor and gives a savory backbone Look for blends without too much sodium so you can season to taste
• Black pepper: Brings warmth and balances the richness Always use freshly ground for a bit of bite
• Yellow onion: Provides natural sweetness and builds the iconic cheesesteak base Look for ones that feel firm and heavy
• Red and green bell pepper: These give the classic colors and sweetness Use peppers that are shiny and firm for best results
• Cooked penne pasta: Tubes soak up the sauce perfectly Go for a brand that holds its shape after baking
• Homemade Alfredo sauce or good quality store bought: Adds creamy luscious texture and richness Try to find or make one with real cream and cheese no fillers for best results
• Provolone or mozzarella cheese: Melts beautifully over everything Adds stretch and classic cheesesteak taste Use whole milk shredded or fresh slices

Step-by-Step Instructions

Prepare the Baking Dish:

Coat a 9 by 13 inch baking dish with cooking spray to prevent sticking and set aside so it is ready when the filling is done

Brown the Beef and Veggies:

Heat a large skillet over medium high heat Add ground beef or thinly sliced ribeye and season it with garlic powder seasoned salt and black pepper Break up the meat and cook until about halfway browned Stir in chopped onion and bell peppers and keep cooking until beef is fully cooked through and the vegetables are very tender with a little caramelization Remove from heat so the mixture does not dry out

Cook the Pasta:

Bring a large pot of generously salted water to a boil Add the penne pasta and cook according to package directions but stop when it is just al dente Drain well and do not rinse so the sauce clings to the noodles

Layer and Combine:

Spread the cooked and drained penne in an even layer in the prepared baking dish Spoon the cooked beef and vegetable mixture evenly over the top Use tongs or a spatula to toss everything together just until lightly combined so every bite gets some of each component

Add the Sauce and Cheese:

Pour the Alfredo sauce liberally over the pasta and beef mixture making sure to cover everything Sprinkle with your choice of shredded provolone or mozzarella cheese for gooey melting

Bake:

Cover the dish tightly with foil and bake in a preheated 350 degree oven for about 25 minutes You want the pasta bubbling on the edges and the cheese fully melted and gooey Remove foil in the last few minutes if you prefer a golden cheese crust

Serve:

Let the bake cool for a few minutes before spooning onto plates Serve hot and enjoy every cheesy bite

Bookmark

The skillet of sizzling onions and peppers is my favorite moment of making this dish because the kitchen instantly fills with the best aroma. Whenever I pull this bubbling pasta from the oven with that golden melted cheese on top my kids can barely wait to dig in with a giant spoon.

Storage Tips

This bake saves beautifully for later. Leftovers can be refrigerated in an airtight container for up to four days. To freeze, let cool completely and transfer to a freezer safe container for up to three months. Reheat gently with a bit more Alfredo or a splash of milk to keep it creamy.

Ingredient Substitutions

If you do not have penne try rigatoni farfalle or orecchiette as other short pastas work well. For cheese lovers blend provolone with a little sharp white cheddar for an extra punch. Ground turkey or chicken also works as a lighter protein option.

Serving Suggestions

A fresh green salad balances the richness of this bake. Serve with garlic bread or a simple steamed vegetable on the side. For a fun twist, top with pickled peppers or a sprinkle of fresh parsley right before serving.

Bookmark

Cultural Context

This recipe is a loving tribute to the Philly cheesesteak rivalry between Pat’s and Geno’s. By baking the classic flavors right into a pasta casserole, it brings a Philadelphia favorite to home kitchens everywhere and makes it shareable for both weeknights and celebrations.

Frequently Asked Questions

→ Can I use ground beef instead of ribeye?

Yes, both ground beef and thinly sliced ribeye offer delicious results—choose according to your budget and taste preferences.

→ Which pasta shapes work best?

Penne is ideal for soaking up sauces, but rigatoni, farfalle, or orecchiette also work wonderfully in this dish.

→ Is homemade Alfredo sauce necessary?

Homemade sauce brings extra flavor, but bottled Alfredo saves time and still gives a creamy, satisfying finish.

→ How do I get the cheese bubbly and golden?

Baking uncovered for the last few minutes ensures the cheese melts fully and develops that classic golden appearance.

→ What sides pair well?

A crisp green salad or steamed vegetables balance the richness and complete your meal beautifully.

→ Can I prepare this ahead of time?

You can assemble the bake a day in advance, cover, and refrigerate. Bake when ready to serve for best results.